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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This tofu recipe is idiot-proof and delicious. Your friends who swear they do not eat tofu will be begging you for more. They key to tofu is draining it well, so I've provided instructions for that. I use this tofu for everything; to top salads, thrown in stir-fry, in sandwiches, even in soups. It should be the consistency of well-cooked scrambled-eggs when done. The prep-time does not include draining time. Ingredients:
15 ounces extra firm tofu, water packed |
2 tablespoons soy sauce |
1 tablespoon sesame oil |
1/4 teaspoon red curry paste (or more if you like spicy) |
Directions:
1. To drain tofu: Cut tofu into thirds to yield three 1/2 inch thick flat rectangles. Place rectangles side-by-side between several layers of paper-towels or dish-towels and cover with a cookie-sheet or anything else flat. Place weight on the top (a soup-pot filled with water works well). Leave it for at least half an hour. The longer you leave it the drier it will be and the less time it will take to cook. Two hours is probably a little excessive.
2. In a bowl, mix together soy sauce, sesame oil, and curry paste (use a fork or back of a spoon to mix paste in). Once Tofu is drained, crumble it into bowl with your hands, and mix with a fork till all pieces are covered. Don't worry of the pieces are different sizes. Leave it while you preheat oven to 350 degrees.
3. Spread Tofu in the bottom of an ungreased 9 x 13 Pyrex pan or foil-lined cookie sheet. Bake for 15 - 30 minutes (time changes depending on how long it was drained), stirring at least once in the middle. When it's tosty and golden-brown all over it's done.
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